GRAIN BOWLS WITH CHICKEN, SPICED CHICKPEAS, AND AVOCADO

Grain Bowls With Chicken, Spiced Chickpeas, and Avocado image

Provided by @MakeItYours

Number Of Ingredients 18

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2 teaspoons olive oil
1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1 1/2 cups parsley leaves
3/4 cup mint leaves
1 1/4 cups extra-virgin olive oil
6 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon kosher salt
4 cups cooked quinoa, farro, barley, or brown rice
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
2 mini seedless cucumbers, halved, sliced
2 avocados, halved, pitted, sliced
4 cups watercress or baby arugula
1/2 cup pickled red onions
4 teaspoons toasted sesame seeds

Steps:

PreparationMake the chickpeas:
Heat oil in a large skillet over medium. Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.
Make the dressing:
Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.
Assemble the bowls:
Toss quinoa with 1/2 cup dressing in a large bowl. Divide among serving bowls. Toss chicken with 1/4 cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa. Top with chickpeas, pickled onions, and sesame seeds. Serve remaining dressing on side for drizzling.